These are the classical
knödeln, a traditional recipe from Trieste. The favorite
sauce to serve gnocchi with is melted butter with the addition
of bread crumbs and grated Parmigiano.
Bread
Gnocchi (Gnocchi di Pane)
1 pound crustless white
bread
2 large eggs
2 tablespoons grated Parmigiano
3 tablespoons all-purpose flour (more if necessary)
- Soften the bread in water
or milk. Squeeze it dry. Add the beaten eggs, flour, Parmigiano
and salt to taste. Work into smooth and soft dough. Shape the
dumplings the size of a walnut with wet hands and a teaspoon.
Dip them in flour and place on to a floured sheet pan.
- Boil gnocchi in plenty
salted boiling water and remove from pot with a strainer when
they come to the surface. Cooking time is 4 to 6 minutes depending
on the size of the dumplings.
Makes 4 to 6 servings.
Recipe courtesy of The
Italian Trade Commission.
